Summer Tomato Panzanella

by Oliver Hagen November 11, 2020 2 min read

Summer Tomato Panzanella

Shop This Recipe

6-8 | 45 Minutes

Tis' the season...for tomatoes, of course. Let us present the perfect summer salad: panzanella. (There's no better.) This Tuscan classic will light up any Christmas table with its bright colours and punchy flavours. It's perfect beside a Mustard Scotch Roast, served cold on a warm day.


Ingredients:

From Hagen’s:

1/2 Falco Country Loaf
500g ripe Truss tomatoes, roughly chopped
Mount Zero Pink Lake Salt
8 Ortiz Anchovies in oil, drained and chopped*
100ml of Mount Zero Organic Olive Oil
1/3 cup of Mount Zero Red Wine Vinegar
1 organic garlic clove, finely chopped

From the pantry or the Hagen’s veggie box:

A punnet of mixed cherry tomatoes, halved
1 tsp of caster sugar
2 capsicums of any colour, roughly chopped
2 tbsp handful small capers, drained and chopped
1/2 red onion, peeled and finely sliced
Freshly ground black pepper
A bunch of fresh basil

*optional but highly recommended

Method:  

1. Start by dry frying your capsicums until the skin is blistered and the capsicum is cooked through. Once cook, place in a bowl and cover with cling film until cool. You can then peel if you like but it’s not necessary. Set aside.
2.Roughly chop your ripe truss tomatoes and halve the mixed cherry tomatoes and pop in a bowl. Add the sugar and season with a little salt and pepper and toss to combine and set aside.
3. Now move on to your bread. If your bread is fresh, tear it into small bite-sized pieces and pop in a frying pan with a little oil and season. Toss to coat and cook over low-medium heat until crispy and set aside. If your bread is stale, you can skip this step and just tear it into bit-sized pieces.
4. Finely slice the red onion, roughly chop the capers and anchovies and crush the garlic clove. We are now ready to assemble.
5. Add the capsicum to the tomato, followed by the bread, pour over the olive oil and red wine vinegar and toss to combine. Add the onion, garlic, anchovies and capers and toss again. Finally, add plenty of fresh basil, toss to combine and taste for seasoning. The anchovy and capers should add plenty of salt so you may not need anymore, just add some cracked pepper.
6. Pile the salad high on a nice serving dish, top with a little more fresh basil and an extra lug of olive oil. Serve.


Also in Organic Recipes

Chicken Pita by Clementine Day
Chicken Pita by Clementine Day

by Olivia McCrimmon February 26, 2021 2 min read

​Clementine Day of @somethingsiliketocook has kindly shared her recipe for Chicken Pitas. Charred chicken, roasted & pickled onion and garlicky yoghurt all wrapped up in a freshly made pita.
Crispy Skin Salmon with Fennel + Cabbage
Crispy Skin Salmon with Fennel + Cabbage

by Olivia McCrimmon February 25, 2021 2 min read

Crispy skin salmon with a zingy salad that comes together in 5 minutes. Perfect for a single meal when you’re strapped for time and impressive enough to cook for a group of friends.
Poached Chicken Salad by Hayley McKee
Poached Chicken Salad by Hayley McKee

by Olivia McCrimmon February 18, 2021 2 min read

 

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid